Ingredients Jump to Instructions ↓

  1. 2 cups uncooked gemelli pasta (8 oz)

  2. 4 oz fresh green beans, cut into 2-inch pieces (1 cup)

  3. 4 oz fresh yellow wax beans, cut into 2-inch pieces (1 cup)

  4. 1 pint (2 cups) grape or cherry tomatoes, halved

  5. 1/4 cup vegetable oil

  6. 1/4 cup tarragon vinegar

  7. 1/2 teaspoon salt

  8. 3/4 cup shaved Parmesan cheese (3 oz)

  9. 1/4 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Cook pasta as directed on package, adding green and yellow beans for last 5 minutes of cooking time; drain. Rinse with cold water to cool; drain well.

  2. In large bowl, mix pasta, beans and tomatoes.

  3. In small bowl, beat oil, vinegar and salt with wire whisk until well blended; stir into pasta mixture. Stir in 1/2 cup of the cheese. Cover; refrigerate at least 1 hour to blend flavors.

  4. Just before serving, stir salad; top with remaining 1/4 cup cheese and sprinkle with pepper.


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